Save This 20-Minute Shrimp and Veggie Stir-Fry over Cauliflower Rice is the ultimate solution for a healthy, flavorful dinner when time is short. Featuring succulent shrimp and a rainbow of crisp vegetables, this dish is served over light, fluffy cauliflower rice to keep it low-carb and gluten-free without sacrificing satisfaction.
Save The combination of fresh ginger, garlic, and toasted sesame oil creates an authentic Asian-inspired profile that perfectly coats the juicy shrimp. By ricing your own cauliflower or using a pre-riced version, you create a nutrient-dense base that absorbs every drop of the savory sauce.
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Vegetables: 1 red bell pepper (thinly sliced), 1 yellow bell pepper (thinly sliced), 1 cup (150 g) sugar snap peas (trimmed), 1 cup (100 g) broccoli florets, 2 medium carrots (julienned), 3 green onions (sliced, plus extra for garnish), 2 cloves garlic (minced), 1-inch (2.5 cm) piece fresh ginger (grated)
- Sauce: 3 tbsp low-sodium soy sauce or tamari, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tsp cornstarch (optional), 2 tbsp water
- Cauliflower Rice: 1 large head cauliflower (or 4 cups pre-riced), 1 tbsp olive oil or avocado oil, pinch of salt and pepper
- Garnish: 1 tbsp sesame seeds (optional)
Instructions
- Step 1: Prep the Cauliflower
- Remove leaves and stem from the cauliflower. Pulse florets in a food processor until they reach a rice-sized consistency.
- Step 2: Cook Cauliflower Rice
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice with a pinch of salt and pepper. Sauté for 4–5 minutes until tender but not mushy. Transfer to bowls and cover to keep warm.
- Step 3: Prepare the Sauce
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, cornstarch (if using), and water. Set this aside for later.
- Step 4: Sear the Shrimp
- Heat a large wok or skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Step 5: Stir-Fry the Veggies
- In the same pan, add a splash more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant. Add bell peppers, carrots, broccoli, and sugar snap peas. Stir-fry for 3–4 minutes until crisp-tender.
- Step 6: Combine and Finish
- Return the cooked shrimp to the pan. Pour in the sauce, tossing everything to coat well. Cook for 1–2 minutes until the sauce thickens slightly and the dish is heated through.
- Step 7: Serve and Garnish
- Spoon the shrimp and veggie mixture over the prepared cauliflower rice. Top with sliced green onions and sesame seeds.
Zusatztipps für die Zubereitung
To save time on busy weeknights, use pre-riced cauliflower available in the produce or frozen section of most grocery stores. Make sure your wok is very hot before adding the vegetables to ensure they stay crisp-tender rather than steaming.
Varianten und Anpassungen
You can easily swap the shrimp for thinly sliced chicken breast, firm tofu, or tempeh to change the protein source. For those who enjoy some heat, add a generous pinch of red chili flakes or a dash of sriracha into the sauce mixture before cooking.
Serviervorschläge
Serve this stir-fry with fresh lime wedges on the side; a quick squeeze of citrus just before eating brightens all the flavors. This dish is best enjoyed immediately while the vegetables maintain their vibrant color and crunch.
Save With only 240 calories and 15g of carbohydrates per serving, this nutrient-dense meal provides a balanced way to enjoy Asian-inspired cuisine at home. It’s a fast, easy, and delicious way to get your daily servings of protein and fresh vegetables in one bowl.
Kitchen Guide
- → How do I make cauliflower rice at home?
Remove leaves and stem from the cauliflower, then pulse florets in a food processor until the pieces resemble rice grains.
- → Can I substitute the shrimp with other proteins?
Yes, chicken breast, tofu, or tempeh can be used as alternatives for variety and dietary preferences.
- → What’s the best way to keep vegetables crisp during stir-fry?
Sauté vegetables on medium-high heat for a short time, around 3 to 4 minutes, to retain their crunch and color.
- → How can I thicken the sauce if needed?
Add a small amount of cornstarch mixed with water to the sauce while cooking and stir until it thickens.
- → Is there a way to add some heat to this dish?
Adding chili flakes or a dash of sriracha during cooking or as a garnish will give the dish a spicy kick.
- → How do I keep the cauliflower rice from becoming mushy?
Cook the cauliflower rice with oil over medium heat for 4 to 5 minutes until just tender, then remove promptly to avoid sogginess.